Description
A creamy and flavorful egg salad sandwich recipe that’s easy to make and perfect for lunch or picnics. This classic dish combines fresh ingredients with the perfect balance of textures and seasonings for a satisfying meal.
Ingredients
Scale
- 6 large eggs (hard-boiled, peeled, and chopped)
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tsp Dijon mustard
- 1/4 cup celery, finely diced
- 2 tbsp chives or green onions, finely chopped
- Salt and pepper to taste
- 4 slices of bread (toasted if preferred)
- Optional: lettuce leaves, smoked paprika, or avocado slices for garnish
Instructions
- Prepare the Eggs: Peel and chop the hard-boiled eggs into small chunks.
- Mix the Base: In a medium bowl, combine mayonnaise, Dijon mustard, celery, and chives. Stir until well mixed.
- Season the Mixture: Add salt and pepper to taste. Adjust seasoning as needed.
- Combine: Gently fold the chopped eggs into the mayonnaise mixture. Ensure all ingredients are evenly coated.
- Assemble the Sandwich: Spread the egg salad generously on a slice of bread. Add optional toppings like lettuce or avocado, and top with another slice of bread.
- Serve: Slice the sandwich in half and serve immediately.
Notes
- To prevent sogginess, assemble the sandwich just before serving.
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- For a low-carb option, serve the egg salad in lettuce wraps instead of bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Boil, Mix, Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 220mg
Keywords: egg salad sandwich recipe, easy lunch ideas, creamy egg salad, quick lunch recipes